AMERICAN LEGION POST 127

1-2B: .03(3)(a)Observed facility without active Certified Food Safety Manager and certificate. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

10D: .04(4)(d)Observed multiple containers of seasonings removed from the original packaging not labeled with the common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC (Person in Charge) labeled the containers of seasonings with the common name.

2-2A: .03(2)(m)Person in Charge (PIC) could not demonstrate in a verifiable manner that food employees were made aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees read and signed employee health reporting agreement form.

6-2: .04(6)(h)Observed refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in the facility for longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Employee discarded the food items.

6-2: .04(6)(g)Observed refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in the facility for more than 24-hours without a datemark. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Employee datemarked all food items with the day they were prepared.

10D: .04(4)(d)Observed bottles of sauces and seasonings not labeled with the common name. Items were removed from the original packaging. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the bottles of sauces and seasonings.

17D: .07(4)(b)Observed employee personal items stored on kitchen prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved the employee items to the designated employee area.

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance in the internal top area. *SECOND CONSECUTIVE VIOLATION.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned and sanitized during the inspection.//